Ingredients 

Choux Pastry​

• Australian Milk: 1/2 cup

• Australian Unsalted Butter: 6 tbsp

• Water: 1/2 cup

• Salt: 1/4 tbsp

• All-purpose Flour: 1 cup

• Eggs: 4 nos

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Spiced Pear Compote​

• Australian Packham Pears (peeled and diced): 3 firm

• Honey: 2 tbsp

• Lemon Juice: 1 tsp

• Vanilla Extract: 1/2 tsp

• Ground Cardamom or Cinnamon: 1/4 tsp

• Pinch of Salt

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Yoghurt Mousse​

• Australian Greek Yoghurt (full fat): 1 cup

• Australian Whipping Cream: 1/2 cup

• Powdered Sugar: 2 tbsp

• Vanilla Extract: 1/2 cup

Directions

Make the Choux Pastry

• In a saucepan, bring milk, water, butter, and salt to a boil.

• Remove from heat, add flour all at once, and stir vigorously.

• Return to the heat and stir until the dough forms a ball and pulls away from the sides.

• Cool slightly and then beat in eggs one at a time until smooth and glossy.

• Pipe small mounds onto a baking tray.

• Bake at (220°C) for 15 mins, then reduce to (190°C) and bake 15 more mins.

• Prick each puff to release steam and cool completely.
   

Prepare the Pear Compote

• In a saucepan, combine pears, honey, lemon juice, vanilla, cardamom, and salt.

• Simmer until pears are tender and syrupy (about 10–12 mins).

• Cool and chill.
   

Whip the Yoghurt Mousse

• Whip cream until soft peaks form.

• Fold in yoghurt, powdered sugar, and vanilla until smooth.

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